For the RibEye:
Preheat grill pan. Brush steaks on both sides with olive oil and season with salt. Mix ancho and black pepper together. Dredge 1 side of the steaks in the pepper mixture and sear the steaks pepper-side down for 4 to 5 minutes until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes for medium rare doneness.
For the Tomato-Cilantro Relish:
Place cilantro, spinach, pine nuts, cheese and oil in a bowl and blend until combined. Place tomatoes in a bowl, add balsamic vinegar, mix well and season with salt and pepper to taste.
For the BBQ Red Onions:
Brush onions with BBQ sauce and season with salt and pepper. Grill on both sides until caramelized and almost cooked through.
For the Texas Toast:
Preheat grill or grill pan. Mix together the butter and roasted garlic and season with salt and pepper to taste. Spread the butter on one side of the bread and grill, butterside down, until lightly golden brown.